Tip, tail, and then cut the beans into 3-inch lengths. Boil in plenty of salted water, uncovered, until tender-firm, about 5-minutes. Taste to make sure, though. Beans can take a while, depending on their size.

While beans are cooking, melt the butter in a large sauté pan with the olive oil, add the shallots, and cook over medium heat for 2 minutes, then add the tomatoes and thyme.

Drain the beans as soon as they're done, add them to the pan, and cook briefly, coating them with the sauce. Season with a few drops of vinegar and serve.

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